Winter panzanella
8
Points®
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
Panzanella isn’t just for summer. Swap in some warm roasted vegies and you can it enjoy all year around.
Ingredients
Eggplant
1 medium, cut into 2cm pieces
Pumpkin
800 g, peeled, deseeded, cut into 2cm pieces
Cauliflower
2 cup(s), (1/2 medium head), cut into small florets
Fennel
2 small, cut into thin wedges
Olive oil
2 tbs
Radicchio
1 bunch(es), cut into thick wedges
White sourdough bread
200 g, (2x100g rolls), torn into coarse pieces
Red wine vinegar
2 tbs
Reduced-fat ricotta cheese
250 g
Fresh thyme
1 tsp, to serve